So many wonderful foods are born via fermentation. Kombucha, beer, wine, vinegar, sauerkraut, kimchi, pickles, yogurt… the list is endless and I love them all!
Earlier this spring I finally ordered Wild Fermentation, the bible equivalent for fermented foods. This book is both very user friendly as well as informative as the author thoroughly explains the benefits of fermented foods.
Even though this book contains delicious sounding sauerkrauts that I intend to make in the near future, the caraway sauerkraut my mom and I made last week I picked up elsewhere. The recipe we followed came from Crock and Jar, a food preservation company based out of NYC. I know from sampling some earlier this winter at the Just Food Conference that this kraut is SO delicious.
Even though I have a special place in my heart for Bubbie’s sauerkraut (& pickles!) there are no more excuses to buy sauerkraut when it is so easy and cheap to make right in your own kitchen. If making sauerkraut isn’t something that interests you – at least do yourself the favor of buying Bubbie’s raw kraut at some point. This brand is unpasteurized (retaining all nutrients and good bacteria) while not overwhelmingly salty like others can be.
yield: ~1 1/2 quarts
3 lbs green cabbage (any mix of cabbage will do)
1 tablespoon coarse sea salt (do not use iodized salt or anything with an anti-caking agent)
2 1/2 tsp caraway seeds
1. Remove outer leaves of cabbage and cut into quarters. Remove the cores and slice each wedge into 1/4 inch wide strips. Place into large bowl and add some salt and seeds to allow the cabbage to release some of its water. Continue cutting and adding salt until its all finished.
2. Massage cabbage to help the salt remove the water. Put cabbage in a tall container (half-gallon or two quart jars).
3. Firmly press down cabbage with your fist until it is covered with its own liquid.
4. Cover the cabbage with a few outer leaves. Weigh down the cabbage with a glass jar full of water.
5. Cover container with a towel or loose lid and place in a cool place to ferment.
6. Check in one week: remove the weight and wash off any mold and remove any rotten spots. Cabbage (kraut) below these spots are entirely fine . Taste to check the progress. Press cabbage down to submerge in brine.
7. Replace clean jar, cover container and return to cool spot. Continue to check the cabbage 1x/week. Cabbage should ferment for 3-6 weeks. Once the cabbage is sour enough for your taste preferences, put it in a clean container and store in refrigerator for up to 6 months.